parchment paper lined baking sheet
an oven preheated to 400 degrees F
Ingredients:
1/4 cup pumpkin puree
1 egg
1 egg yolk
1/4 cup unrefined sugar or raw brown sugar
2 cups unbleached wheat flour
a pinch of baking soda and sea salt
a good amount of cinnamon, nutmeg, clove, and ginger.
Method:
Combine all these ingredients in this order, mixing gently, you don't want to overmix the dough. The dough will be somewhat stiff. Right before it is 100% uniform, add chocolate chunks and pepitas.
Coat your hands in flour and pick up all of the dough to transfer it to a strip of parchment paper. Shape it into a long rectangular log. Sprinkle the top with turbinado sugar, cinnamon, and more pepitas.
Bake at 400 degrees for 15-20 minutes. Remove from oven and with a serraded knife, slice the hardened log into 1 inch strips. Space out cookies and stick back in the oven until browned and crisp, 15-20 minutes more. Let cool and enjoy with hot coffee or ice cold milk!
Makes a baker's dozen: 13 cookies
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| pumpkin spice biscotti |
